Adamtomatoey good potatoes
Serves three, or two generously.
In a cast iron skillet, over low heat, fry up one slice?s worth of bacon cut up into small pieces. Cooking this slowly over low heat separates the fat from the meaty bacon bits, its that fat we want. When the bacon bits are a nice darkened color, scoop them out with a fork, and feed them to your favorite kitchen slave.
To the hot remaining bacon grease, add one small onion diced, and sprinkle over 1/2 tsp of salt. Stir occasionally.
While the onion is cooking whirl in the blender, 1 cup of fire roasted crushed tomatoes (from a can, I admidt), 1 cup of chicken stock, 2 cloves of garlic, and one whole roasted pepper. Blend thoroughly.
Cut up two large russet potatoes (each larger than a closed fist) into dice sized cubes.
When the onions have cooked through, and are slightly golden around the edge, add your cubed potatoes and stir in with the onions. Pour in the blended tomato mixture, and sprinkle with 1 Tbs of sugar. Cover with a lid and simmer for 5 minutes. Remove lid after five minutes and cook till the potato cubes are fork tender and cooked through. Stir occasionally, scraping up the sauce from the bottom of your skillet. If you wish your tomato sauce to be more saucy, add more chicken stock, or a glug of beer.
Top the finished potatoes with ground pepper, a couple good shakes of vinegar based chili sauce, and some sliced green onions.
Nice variations: using different types of roasted peppers shakes up this dish quite a bit. Also, try substituting beer for half of the chicken stock. Additionally, baby potatoes may be used an left intact.
Enjoy this spectacular dish!
(from Brownie Points Blog)